Heat a grill pan (or cast iron skillet) over medium-high heat. Add 1 Tbsp ofFlying Olive EVOO or Combination of Choice. When the oil is hot, add the chicken to the pan. Cook about 5 minutes on each side or until done. Remove the chicken from the pan and let sit for 5 minutes, loosely covered with foil.

In a small saucepan, over very low heat, whisk together the peanut butter, Flying Olive Honey Ginger Balsamic Vinegar, water, and 1 Tbsp Flying Olive EVOO or Combination of Choice, ginger, and garlic. Add any juice left from the resting chicken and the skillet to the mixture and whisk it into the mixture. Remove from heat. If the sauce is tool thick, add 1 Tbsp of water at a time until it has reached the desired consistency.

Slice the chicken. Spoon the peanut butter mixture over the chicken and sprinkle on the cilantro and serve.